Sensory Evaluation Classes

Orientation to SCAA Cupping (GE103)

Morning - Cupping is the Specialty Coffee Industry’s standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.

Le Nez du Cafe (GE153)

Afternoon - This class uses the Le Nez du Cafe aroma kit for coffee to examine a student’s ability to recognise and categorise common aromas found in coffee. This class can be applied for credit in the Roasters Guild Certificate Program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.